Pasta Delight Babyfit Recipes

SEAFOOD PASTA DELIGHT

Seafood Pasta Delight image

'I concocted this appetizing recipe shortly after my husband game me a pasta maker for Christmas--and it's been a big hit ever since,' says Debbi Campbell of Dartmouth, Nova Scotia. 'When I visit friends each summer, I take my wok along with me and prepare this shrimp and scallops dinner for the whole family.'

Provided by Allrecipes Member

Time 25m

Yield 8

Number Of Ingredients 17

Ingredients

8 ounces uncooked vermicelli pasta
2 tablespoons cornstarch
1 teaspoon sugar
¾ teaspoon salt
1 dash Dash pepper
½ cup chicken broth
½ cup dry white wine or additional chicken broth
¼ cup reduced-sodium soy sauce
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
2 cups fresh or frozen sugar snap peas
2 cloves garlic cloves, minced
¼ teaspoon ground ginger
1 tablespoon olive or canola oil
1 pound sea scallops, halved
1 pound uncooked medium shrimp, peeled and deveined
2 teaspoons sesame oil

Steps:

Cook pasta according to package directions. In a bowl, combine the cornstarch, sugar, salt and pepper; stir in the broth, wine or additional broth and soy sauce until smooth; set aside.
In a large nonstick skillet or wok, stir-fry the peppers, peas, garlic and ginger in oil for 2-4 minutes or until crisp-tender. Add scallops and shrimp; stir-fry 2 minutes longer. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to skillet. Heat until scallops are firm and opaque and shrimp turn pink. Sprinkle with sesame oil.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 31.7 g, Cholesterol 105.4 mg, Fat 5.1 g, Fiber 2.6 g, Protein 26.7 g, SaturatedFat 0.8 g, Sodium 699.7 mg, Sugar 2.8 g

PASTA DELIGHT

Pasta Delight image

This recipe was featured in an email that I received today from the www.sparkrecipes.com website. "The complex carbs and healthy fats in this dish will fill you up, and give you plenty of energy."

Provided by senseicheryl

Categories < 30 Mins

Time 30m

Yield 4 dishes, 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups whole wheat pasta, cooked, drained, and rinsed
3 garlic cloves, minced
1 large broccoli floret, chopped into bite-sized pieces
1 medium carrot, cut into thin strips
1/2 cup green peas
1 tablespoon olive oil
1 tablespoon italian seasoning
1/4 cup parmesan cheese

Steps:

Cook pasta according to package instructions.
Using a large skillet, saute garlic and vegetables in oil for 10 minutes, stirring often.
Add cooked pasta and Italian seasoning to vegetables and gently combine with a large spoon or spatula.
Sprinkle parmesan cheese over pasta mixture, cover and cook for two more minutes.

Nutrition Facts : Calories 264.5, Fat 6, SaturatedFat 1.7, Cholesterol 5.5, Sodium 112.4, Carbohydrate 44.6, Fiber 1.4, Sugar 1.8, Protein 11.4

SEAFOOD PASTA DELIGHT

Seafood Pasta Delight image

'I concocted this appetizing recipe shortly after my husband game me a pasta maker for Christmas--and it's been a big hit ever since,' says Debbi Campbell of Dartmouth, Nova Scotia. 'When I visit friends each summer, I take my wok along with me and prepare this shrimp and scallops dinner for the whole family.'

Provided by Allrecipes Member

Time 25m

Yield 8

Number Of Ingredients 17

Ingredients

8 ounces uncooked vermicelli pasta
2 tablespoons cornstarch
1 teaspoon sugar
¾ teaspoon salt
1 dash Dash pepper
½ cup chicken broth
½ cup dry white wine or additional chicken broth
¼ cup reduced-sodium soy sauce
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
2 cups fresh or frozen sugar snap peas
2 cloves garlic cloves, minced
¼ teaspoon ground ginger
1 tablespoon olive or canola oil
1 pound sea scallops, halved
1 pound uncooked medium shrimp, peeled and deveined
2 teaspoons sesame oil

Steps:

Cook pasta according to package directions. In a bowl, combine the cornstarch, sugar, salt and pepper; stir in the broth, wine or additional broth and soy sauce until smooth; set aside.
In a large nonstick skillet or wok, stir-fry the peppers, peas, garlic and ginger in oil for 2-4 minutes or until crisp-tender. Add scallops and shrimp; stir-fry 2 minutes longer. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to skillet. Heat until scallops are firm and opaque and shrimp turn pink. Sprinkle with sesame oil.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 31.7 g, Cholesterol 105.4 mg, Fat 5.1 g, Fiber 2.6 g, Protein 26.7 g, SaturatedFat 0.8 g, Sodium 699.7 mg, Sugar 2.8 g